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Almond and Apricot Rice
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Side Dish
Ingredients
Ingredients
  • 2 tablespoons vegetable oil I use grapeseed
  • 1 cup diced onion about 1 medium onion
  • 1 tablespoon minced garlic about 1 large clove
  • 2 cups long grain rice
  • 3 cups vegetable broth
  • 1/2 cup dried apricots chopped
  • 1/3 cup slivered almonds toasted
  • 1/4 cup fresh flat-leaf parsley chopped
  • sea salt and freshly ground pepper to taste
Instructions
Instructions
  1. In a large saucepan over medium heat add oil and onions and cook for about 4 minutes until translucent, stirring occasionally. Add a pinch of salt, and cook for a couple of minutes, stirring.
  2. Add the rice to the pot, cook for a couple of minutes, stirring. Add broth and apricots. Heat to boiling on high heat. Reduce heat to maintain a simmer. Cover and simmer for 20 minutes or until broth is absorbed. Remove from eating, let stand, covered for 5 minutes.

  3. Fluff the rice with a fork. If making ahead, cool completely and refrigerate in an airtight container up to 2 days.

  4. To serve, gently fold in the almonds and parsley.
Recipe Notes

Nutrition per serving: about 275 calories Protein: 6 g Carbs: 49 g Fat: 3.5 g Fiber: 2 g Cholesterol: 0 Sodium: 440 mg